How to tell if butter is bad, how to judge the quality of butter? What are the characteristics of go

1. Look at the color: high-quality butter is light yellow in color, while bad butter has bitter, sour, spicy and other peculiar smells.

2. Smell the smell: The butter smells fragrant, if it smells with other smells such as rotten fermentation, it is bad.

3. Look at the shape: the butter with uniform texture and no water oozing out of the cut surface is of good quality, on the contrary, the butter with water and oil separation and mildew is bad.

4. Taste: Take a little and put it on the tip of the tongue to taste, the normal butter tastes bland, and the bad butter tastes strange, sticky and soft and greasy.

Extended information: Butter is a solid grease made from milk, which is the product of fresh milk stirred and the upper layer of thick substances filter out some of the water. Mainly used as a condiment, it is nutritious but high in fat, so don't overdo it.

In the 5th century B.C., the Huns were already based on animal husbandry and dairy products.

Various production techniques are mature and spread at home and abroad. Foreigners call it butter, which is a refined edible oil product from milk called cream by Chinese. The Xiongnu were the first people in the world to process edible butter.

1. If the butter is separated from oil and water, that is, if there is water seeping out, it also indicates that the butter has been broken.

2. In addition, if there are mildew spots on the surface of the butter, it means that the butter has been damaged, and it is not recommended to continue to eat the butter in this case.

3. Generally speaking, high-quality butter will have a faint milky flavor, and if there is a sour smell, it means that the butter may have been broken.

If, in addition to the milky smell, there is a sour and other smell, it is a sign that the butter has gone bad. Fresh butter on the market is generally solid and has the same color inside and out. If the butter is separated from water and oil, it proves that the butter has been broken, take a small amount of butter and put it on the tip of the tongue to taste, the normal butter tastes bland and has a milky flavor, if there are other smells that prove that it has deteriorated, it is recommended to discard it.

Plant-based butter with trans fatty acids in the skin. Butter is solid when frozen at 0 to 4 degrees, but it softens to spreadable at room temperature and gradually melts into a liquid at 32 to 35 degrees.

<> choosing fresh and delicious ingredients can also greatly improve our quality of life. The above is the introduction of what kind of butter, you can try the above method, so that you can buy more fresh and delicious butter. Butter:

Alleged"Dairy nutrition number one", which is rich in vitamins A and D, is a solid oil processed from milk. But this nutritional value is not present in all butters, only animal butters.

What is animal butter? There are two main types of butter: animal butter and vegetable butter.

Animal butter: generally refined from milk, the production process is relatively cumbersome, generally made from fresh milk, milk skin, white oil or fresh milk refined. Vegetable butter.

Not pure milk, but a butter substitute made by partially hydrogenating vegetable oil and adding butter artificial flavors. Also known as margarine.

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Butter is also divided into salted and unsalted. Usually baked pastries, it is better to use unsalted ones. Good butter should be dense and smooth at room temperature, no bubbles, no bulging, non-sticky, not fragile, and no water vapor attached.

Butter has white and yellowish tones, and the white is refined from the fresh milk produced by cows in winter, because the cows eat less fresh grass, so the butter finished product is white; The yellowish ones are the products of the lush vegetation period.

Good butter should have a smooth surface at room temperature, no bubbles, no bulging, no sticking, not easy to break, and no moisture adhesion on the surface; The surface of a good butter has no bubbles or bulges, the surface is very smooth, there is no water adherence, and it is not easy to break, the color inside is the same as the outside, and it has a fragrance in itself.

If the butter is particularly viscous, it is bad. Usually good butter will have a delicate fragrance and is not very viscous. There is good liquidity.

If it's regular butter, it's the kind of butter that can be stir-fried. It's okay. Just like cooking oil, it will not spoil easily.

If it's butter similar to cream, you have to pay attention to it, but the landlord's book should be plain butter wrapped in tin foil, no problem

First of all, butter, smells bad and is not delicious, there are mildew spots on the surface, year, Ruan, funny, of, butter, is bad, the quality of butter can be identified from these aspects, one, color identification, sensory identification of the color of margarine, when you can first, take a sample, carry it out in natural light, cut it with a knife after external observation, and then carefully observe the color on its cutting surface, Liang Zhi, margarine, into, uniform, light yellow and shiny, homemade margarine, into white or Zhuo color transition, The color distribution is uneven and shiny, inferior, margarine, gray color, mildew on the surface, two, tissue state, identification, conduct, margarine, tissue state, the, sensory identification, can, take samples, observe directly, and then cut into several pieces with a knife. Then carefully observe, Liang Zhi margarine surface clean, neat section, delicate and uniform structure, no water droplets, no momentum, no impurities, no Bangayan margarine, salt-free crystals, homemade margarine, uneven tissue state, a small number of inflatable holes or voids, water droplets on the surface oozing out, salted margarine, salt crystals on the cutting surface.

1.Smell and color.

Smell: The milky flavor of margarine smells fake, and the flavor is very strong, compared with margarine, the taste of animal butter is much lighter, but the milky flavor of baked products is naturally delicious and smooth.

Color: For margarine, pigments or other means are added to it to achieve the same color as animal butter, which is often more yellowish. The color of animal butter is mainly caused by the different feeds eaten by cattle, some are whiter and some are yellow.

Cows eat more green feed in summer, which contains red milk, and the milk will be more yellow, while the feed eaten in winter is drier, and the corresponding color will be lighter.

2.Texture. This is easy to observe, mainly because margarine is destined to have a loose texture due to the limitations of the production process, so that when the margarine is sliced, part of it will fall apart; And animal butter will be firm no matter how you cut it, and this is the best way to judge margarine.

Regular manufacturers of vegetable butter will be labeled as vegetable butter or margarine, margarine, etc., while animal butter (milk-refined) will be labeled --- butter, butter, etc. It is difficult to distinguish between the two in appearance without packaging, the general vegetable butter ** is half of animal butter, and the taste of the two is very different, and the vegetable butter is added with spices.

The third method, which is also more commonly used, is to boil the butter in a pot, because butter is refined from milk and contains protein. If the butter can be boiled and blackened, it means that it is animal butter. If there's nothing left over in the end, it's margarine.

2.Identify animal and margarine blends.

1. To judge whether the butter has deteriorated, first of all, you can smell the taste of butter, usually people who have used butter should know the smell of butter in its normal state, as long as we smell what unwanted and abnormal smell it has, it is bad.

2. In addition, if you see that the butter has oil-water separation, that is, water seeps out, it also indicates that the butter has gone bad. Or we can also take a little butter and taste it, if there is a bad smell, it is also bad.

Smell: If there are other odors such as sourness in addition to the milky aroma, it proves that the butter has gone bad. Look at the shape:

Fresh butter on the market is generally solid, the color is the same inside and outside, if the butter has water and oil separation, it proves that the butter has been spoiled and should not be eaten. Taste: Take a small amount of butter on the tip of the tongue to taste, normal butter taste is bland, milky, if there are other peculiar smells to prove that it has deteriorated, it is recommended to discard.

Smell: If there are other odors such as sourness in addition to the milky aroma, it proves that the butter has gone bad.

Look at the shape: the fresh butter on the market is generally solid, the color inside and outside is the same, if the butter has water and oil separation, it proves that the butter has been spoiled and should not be eaten.

Taste: Take a small amount of butter on the tip of the tongue to taste, normal butter taste is bland, milky, if there are other peculiar smells to prove that it has deteriorated, it is recommended to discard.